5 from 2 votes
Loaded Minestrone Soup from www.whatsgabycooking.com (@whatsgabycookin)
Minestrone Soup
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

This classic Italian version of a vegetable soup is loaded with just about every vegetable under the sun, a handful or so of pasta, a tomato broth and parmesan cheese to make the perfect Minestrone!

Course: Soup
Cuisine: Italian
Keyword: minestrone soup, classic minestrone soup, italian minestrone soup, loaded minestrone soup, the best minestrone soup soup, how to make minestrone soup,
Servings: 8 people
Author: Gaby Dalkin
  • 2 tablespoons olive oil
  • 4 ounces pancetta, diced (can also use bacon)
  • 1 medium yellow onion, diced
  • 6 cloves garlic, roughly chopped
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 large carrots, peeled and cut into 1/2 in coins
  • 2 stalks celery, sliced into 1/2 inch pieces
  • 1 15-ounce can diced tomatoes
  • 8 cups chicken broth (or vegetable broth)
  • 4 cups water
  • 2 bay leafs
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 pound baby new potatoes,  cut in half or quartered if on the larger side
  • 1 cup macaroni pasta
  • 1 large zucchini, cut into 1/2 in half moons
  • 1/2 bunch Swiss chard, greens removed from stems and torn into pieces about 4 cups packed, and stems cut into 1/2 in pieces. (keep separate)
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1/2 cup fresh basil, torn
  • 1 cup grated parmesan cheese, divided
  • Crusty bread for serving
  1. Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy

  2. Add the onion, garlic, oregano, crushed red pepper, carrots, and celery. Cook, stirring often, for 5 minutes and then add  the canned tomatoes along with the juice and cook 5 minutes more

  3. Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.

  4. Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes

  5. Add rinsed beans and chard, cook another 5-8 minutes

  6. Toss in the torn basil and 1/2 cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread